Low Carb Burrito Bowl is a vibrant and satisfying dish that captures the essence of traditional Mexican flavors without the added carbs of a tortilla. Packed with perfectly seasoned protein, crisp vegetables, creamy avocado, and tangy salsa, this deconstructed masterpiece makes for a delicious and nutritious meal that satisfies your cravings while keeping your diet in check. Whether you’re following a keto diet or simply looking for healthy burrito bowl options, this recipe is sure to delight your taste buds.

Why You’ll Love This Low Carb Burrito Bowl

There are many reasons to love this low carb burrito bowl recipe. First, it’s incredibly easy to prepare, making it perfect for busy weeknights. Second, it’s low in carbs and packed with protein, making it a great option for those following a keto diet. Third, this dish is versatile; you can easily customize it with your favorite ingredients. Additionally, it’s a healthy burrito bowl option that fits perfectly into meal prep plans. With flavors that remind you of a traditional burrito without the rice, this bowl will become a staple in your home!

Ingredients for Low Carb Burrito Bowl

Gather these items:

• 1 lb ground chicken or beef
• 1 packet taco seasoning
• 3 cups cauliflower rice
• 4 cups romaine lettuce, chopped
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely diced
• 1 cup Mexican cheese blend, shredded
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 2 tbsp fresh lime juice
• 1 whole jalapeño, minced

How to Make Low Carb Burrito Bowl Step-by-Step

1. Step 1: In a large skillet, cook 1 lb ground chicken (or beef, turkey, or plant-based protein) over medium-high heat until browned. Drain excess fat. Stir in 1 packet taco seasoning with a splash of water, cooking until well combined.
2. Step 2: Heat 3 cups fresh or frozen cauliflower rice according to package directions, or quickly sauté until tender-crisp. Set aside.
3. Step 3: Chop 4 cups romaine lettuce. Dice 1 large avocado, halve 1 cup cherry tomatoes, finely dice 0.5 cup red onion, chop 0.25 cup fresh cilantro, and mince 1 whole jalapeño (adjust to taste).
4. Step 4: In individual serving bowls, layer the prepared cauliflower rice, then the chopped romaine lettuce. Add the cooked seasoned protein.
5. Step 5: Arrange the diced avocado, halved cherry tomatoes, finely diced red onion, shredded 1 cup Mexican cheese blend, chopped fresh cilantro, and minced jalapeño over the protein and lettuce.
6. Step 6: Drizzle with 0.5 cup sugar-free salsa, add a dollop of 0.25 cup full-fat sour cream, and squeeze 2 tbsp fresh lime juice over each bowl. Serve immediately.

Pro Tips for the Best Low Carb Burrito Bowl

Keep these in mind:

• Use fresh ingredients for the best flavor.
• Adjust the spice level by altering the amount of jalapeño.
• For a vegetarian low carb burrito bowl, use black beans or lentils instead of meat.
• This recipe fits perfectly within a low carb diet, making it a great choice for meal planning.

Best Ways to Serve Low Carb Burrito Bowl

You can serve this burrito bowl without rice in a variety of ways. Consider pairing it with some low carb tortillas on the side for those who want a bit more. You can also top it off with additional toppings like sliced olives or diced bell peppers for added flavor and texture.

How to Store and Reheat Low Carb Burrito Bowl

For meal prep, store the components of your low carb burrito bowl separately in airtight containers in the refrigerator. When ready to eat, simply reheat the protein and cauliflower rice, then assemble the bowl. This will keep your ingredients fresh and prevent sogginess.

Frequently Asked Questions About Low Carb Burrito Bowl

What’s the secret to perfect Low Carb Burrito Bowl?

The secret lies in the seasoning. Use high-quality taco seasoning and make sure to brown the meat well for maximum flavor. Incorporating fresh ingredients like cilantro and lime juice also enhances the dish.

Can I make Low Carb Burrito Bowl ahead of time?

Absolutely! You can prepare the protein and cauliflower rice in advance and store them in the refrigerator. Assemble the bowls right before serving for the best taste.

How do I avoid common mistakes with Low Carb Burrito Bowl?

One common mistake is overcooking the cauliflower rice, which can make it mushy. Cook it just until it’s tender-crisp for the best texture. Also, be mindful of portion sizes to stay within your low carb goals.

Variations of Low Carb Burrito Bowl You Can Try

Get creative with your low carb burrito bowl variations. You can swap out the ground chicken for shredded beef or turkey, or even use tofu for a vegetarian option. Adding different toppings such as guacamole or cheese can also give your bowl a unique twist.

For more information on healthy eating, check out this article on the nutritional benefits of onions. You can also explore the benefits of cherry tomatoes for a fresh twist in your dishes. If you’re interested in meal planning, consider reading about sustainable farming practices to enhance your cooking experience.

Delicious Low Carb Burrito Bowl Recipe for Healthy Eating

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• Author: Jessica
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A vibrant and satisfying low-carb burrito bowl, packed with perfectly seasoned protein, crisp vegetables, creamy avocado, and tangy salsa. This deconstructed masterpiece offers all the beloved elements of traditional Mexican and Tex-Mex cuisine without the tortilla.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken or beef
• 1 packet taco seasoning
• 3 cups cauliflower rice
• 4 cups romaine lettuce, chopped
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely diced
• 1 cup Mexican cheese blend, shredded
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 2 tbsp fresh lime juice
• 1 whole jalapeño, minced

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Instructions

1. In a large skillet, cook 1 lb ground chicken (or beef, turkey, or plant-based protein) over medium-high heat until browned. Drain excess fat. Stir in 1 packet taco seasoning with a splash of water, cooking until well combined.
2. Heat 3 cups fresh or frozen cauliflower rice according to package directions, or quickly sauté until tender-crisp. Set aside.
3. Chop 4 cups romaine lettuce. Dice 1 large avocado, halve 1 cup cherry tomatoes, finely dice 0.5 cup red onion, chop 0.25 cup fresh cilantro, and mince 1 whole jalapeño (adjust to taste).
4. In individual serving bowls, layer the prepared cauliflower rice, then the chopped romaine lettuce. Add the cooked seasoned protein.
5. Arrange the diced avocado, halved cherry tomatoes, finely diced red onion, shredded 1 cup Mexican cheese blend, chopped fresh cilantro, and minced jalapeño over the protein and lettuce.
6. Drizzle with 0.5 cup sugar-free salsa, add a dollop of 0.25 cup full-fat sour cream, and squeeze 2 tbsp fresh lime juice over each bowl. Serve immediately.

Notes

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Skillet Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 100mg